The countdown has begun for the world-renowned Gelato World Cup, to be held at SIGEP – the international exhibition of artisan gelato, pastry, confectionary and bakery.
Representing Australia, a team of five food professionals will head to Rimini, Italy, in January 2014 to compete in the bi-annual event.
Sydney College of TAFE teacher, bakery and pâtisserie, Michael Dowsey will captain the team, which consists of chocolatier Nathan Griffiths (Sydney TAFE chocolate and pâtisserie teacher), ice carver Kenneth Train (Sydney TAFE bakery and pâtisserie head training teacher), pastry chef Scott Astley (Sydney TAFE pastry teacher) and gelato maker Martino Piccolo (owner of Art of Gelato Michelangeo). Young pastry chef Deb Hundall is also on the team as an assistant.
The competition is held across three days, with Michael saying the first day is particularly important.
“We only have four hours to prepare six different mignons, which must be at least 50 per cent gelato and include the sponsors chocolate. We have been practicing with Dezaan chocolate, which is very similar to what we will use in Italy,” he said.
“The types of mignons we will be making, which must weigh between 36-44g, include chocolate and caramelised macadamia, orange and cinnamon, lemon and gianduja, pear and ginger, balsamic chocolate, hibiscus and cinnamon sable, and nougat and praline. We also will be making a gelato based dessert, cake as well as a savoury prawn gelato that will be accompanied by three side dishes.”
While competition organisers pay for the team to fly to and stay in Rimini, Team Australia rely on sponsors to assist with additional expenses. Australian Baking Business proudly supports Team Australia’s efforts to attend and compete in the 2014 Gelato World Cup. To sponsor the team, or to find out more information, email email@example.com or visit www.facebook.com/SIGEPteamaust.